Korma Seafood Stew
Serves 4
- 2 tablespoons vegetable oil
- 1 Serrano or jalapeño chili split lengthwise (optional)
- ½ pound large shrimp, peeled, deveined
- ½ pound sea scallops
- 1 pound mussels, scrubbed
- 1 large potato, peeled, cubed ½ -inch
- 1 container* Maya Kaimal Classic Korma
- 1 cup water
- In a large covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chili (if using) and the shrimp and scallops and sauté for 2 minutes.
- Add mussels, potatoes, Classic Korma sauce and 1 cup of water. Cover and simmer over low heat until the mussels have all opened and the potatoes are tender, 10 to 15 minutes.
- Remove the green chili. Garnish the stew with scallions and serve over steamed rice.
* If using our 30 oz. Costco container, use about half.